New This Month

Serrano Vinaigrette


Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.

  • Yield: Makes 1 cup

Photography: James Merrell

Source: Martha Stewart Living, March 1998


  • 2 serrano or jalapeno peppers, seeded and deveined
  • 6 tablespoons red-wine vinegar
  • 1 tablespoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 9 tablespoons extra-virgin olive oil


  1. Mince the serrano peppers. Combine half of the minced pepper, vinegar, honey, salt, and black pepper in a blender. Process until serrano pepper has been fully blended. With machine running, add olive oil until combined and mixture is thick. Use the remaining minced serrano pepper as a garnish.

Cook's Notes

Serrano peppers range in color from dark green to red and are between 1 and 4 inches in length. If you can't find them, use jalapeno peppers, which range in color from medium green to purple and are about 2 1/2 inches long.

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